Free Webinar: Similarities and Differences between New Food Additives and New Food Raw Materials

Introduction

Based on the Food Safety Law of China, companies who plan to use new food raw materials in the production or produce the new food additives shall submit the related safety assessment documents to China authority for the permission. In other words, if companies plan to use new food additives or new food raw materials in the food, they shall submit the registration application to National Health Commission of China (NHC) to conduct the safety assessment according to its categories.

However, for companies, sometimes it is difficult to distinguish the differences between the registration for new food additives and for new food raw materials. To help companies have a better understanding of the differences between these two registrations, this webinar will mainly focus on the comparison of new food additives and new food raw materials, introduce how to determine which registrations shall apply for, and include the current status analysis of these two registration.

Time and schedule

Language	Date	Time (Beijing Time, GMT+8)	Speake r
Chinese	June 23rd , 2020	10:00-11:00	Hope Yu
English	June 24th, 2020	21:30-22:30	Doris Huang
Japanese	June 24th, 2020	9:30-10:30	Hui Xu

Registration Fee

Free

Presentation Focus

• Introduction about new food additives and new food raw materials;
• Comparison on registration requirements, processes, and timelines between new food additive and new food raw material
• Which category shall company apply for? New food additive or new food raw material? Are there any typical features? (Case study)
• Current status and future trends of new food additive and new food raw material registration

Speakers

Hope Yu, Food Regulatory Consultant

Mr. Hope Yu graduated from Jiangnan University with a Master degree in food science. He has abundant food, and other food related regulatory compliance consulting experience and is devoted to providing regulatory services for a lot of domestic companies.

Doris Huang, Food Regulatory Consultant

Ms. Doris Huang graduated from Wageningen University with a Master degree in food quality and management. She is familiar with the latest food, new food raw material, infant formula related regulations and trends, and is an expert in providing overseas enterprises with regulatory compliance consultancy.

Hui Xu, Food Regulatory Consultant

Mr. Hui Xu has a deep research into food related regulation, is especially professional in the new food raw materials, new food additives, new food contact material and health food. He is proficient in Japanese. He is devoted to providing food regulatory services for Japanese companies.

Registration

CN: 10:00-11:00 23 June 2020 Similarities and Differences between New Food Additives and New Food Raw Materials

EN: 21:30-22:30 24 June 2020 Similarities and Differences between New Food Additives and New Food Raw Materials

JP: 9:30-10:30 24 June 2020 Similarities and Differences between New Food Additives and New Food Raw Materials

Note: You will receive a link one week and one day before the webinar starts. By clicking that link, you shall be able to join our webinar automatically. Please note that space is strictly limited to a maximum of 100 attendee

System Requirement

On PC: IE/ Firefox/ Google Chrome; Windows 2003 or later (You need download the Webex extension when using it.)

On Mobile Service: Free Cisco Webex app from the app store

Contact us

Chemical Inspection & Regulation Service (CIRS China)

Addr: 11/F., Building 1, Dongguan Hi-Tech Park, 288 Qiuyi Road, Binjiang District, Hangzhou 310052, China

TEL: +86 571 8720 6574

Email: service@hfoushi.com